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Journal: Foods, 2013
Article: Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage
Authors: by Andreas W. Hempel, Maurice G. O'Sullivan, Dmitri B. Papkovsky and Joseph P. Kerry
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